Grilled Vegetable Potato Skins

You can never have too many side dish recipes, so give Grilled Vegetable Potato Skins a try. This gluten free and lacto ovo vegetarian recipe serves 4 and costs 99 cents per serving. One serving contains 233 calories, 7g of protein, and 5g of fat. From preparation to the plate, this recipe takes roughly 55 minutes. It will be a hit at your The Fourth Of July event. A few people made this recipe, and 51 would say it hit the spot. A mixture of baking potatoes, salt, yellow summer squash, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Taste of Home. With a spoonacular score of 68%, this dish is solid. Similar recipes include Grilled Potato Skins, Grilled Potato Skins, and Grilled BBQ Potato Skins.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 large baking potatoes

1/2 large green pepper, julienned

1/4 cup reduced-fat Italian salad dressing

1/4 cup shredded reduced-fat cheddar cheese

1-1/2 teaspoons olive oil

1/2 large sweet red pepper, julienned

1 small red onion, cut into 1/4-inch wedges

1/2 teaspoon salt, divided

1 cup sliced yellow summer squash

1 cup sliced zucchini

Equipment:

microwave

ziploc bags

paper towels

grill

tongs

wok

Cooking instruction summary:

Directions Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 14-16 minutes or until tender, rotating the potatoes once. Let stand until cool enough to handle. Meanwhile, in a large resealable plastic bag, combine the squash, zucchini, peppers and onion. Pour salad dressing over vegetables. Seal bag and turn to coat; marinate for 20 minutes. Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell (discard pulp or save for another use). Brush inside of shells with oil and sprinkle with 1/4 teaspoon salt. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat. Place potato shells skin side up on grill rack and grill, covered, over indirect medium heat for 10 minutes or until golden brown. Drain vegetables, reserving marinade. Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 10 minutes or until tender, stirring and basting frequently with reserved marinade. Sprinkle potato skins with cheese. Fill with grilled vegetables; sprinkle with remaining salt. Grill 5 minutes longer or until cheese is melted. Yield: 4 servings. Editor's Note: If you do not have a grill wok or basket, use a disposable foil pan. Poke holes in the bottom of the pan with a meat fork to allow liquid to drain. Editor's Note: This recipe was tested in a 1,100-watt microwave. Originally published as Grilled Vegetable Potato Skins in Light & TastyAugust/September 2002, p31 Nutritional Facts 1/2 potato with vegetables equals 107 calories, 6 g fat (2 g saturated fat), 4 mg cholesterol, 497 mg sodium, 11 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1 vegetable, 1 fat, 1/2 starch. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Pierce potatoes several times with a fork and place on a microwave-safe plate. Microwave on high for 14-16 minutes or until tender, rotating the potatoes once.

2. Let stand until cool enough to handle.

3. Meanwhile, in a large resealable plastic bag, combine the squash, zucchini, peppers and onion.

4. Pour salad dressing over vegetables. Seal bag and turn to coat; marinate for 20 minutes.

5. Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell (discard pulp or save for another use).

6. Brush inside of shells with oil and sprinkle with 1/4 teaspoon salt.

7. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat.

8. Place potato shells skin side up on grill rack and grill, covered, over indirect medium heat for 10 minutes or until golden brown.

9. Drain vegetables, reserving marinade.

10. Transfer the vegetables to a grill wok or basket. Grill, uncovered, over medium heat for 10 minutes or until tender, stirring and basting frequently with reserved marinade.

11. Sprinkle potato skins with cheese. Fill with grilled vegetables; sprinkle with remaining salt. Grill 5 minutes longer or until cheese is melted.


Nutrition Information:

Quickview
233k Calories
7g Protein
5g Total Fat
41g Carbs
13% Health Score
Limit These
Calories
233k
12%

Fat
5g
8%

  Saturated Fat
0.99g
6%

Carbohydrates
41g
14%

  Sugar
6g
7%

Cholesterol
1mg
0%

Sodium
494mg
22%

Get Enough Of These
Protein
7g
14%

Vitamin C
65mg
80%

Vitamin B6
0.9mg
45%

Potassium
1060mg
30%

Manganese
0.48mg
24%

Phosphorus
177mg
18%

Vitamin A
858IU
17%

Fiber
4g
17%

Vitamin K
17µg
16%

Magnesium
61mg
15%

Folate
58µg
15%

Vitamin B1
0.22mg
15%

Vitamin B3
2mg
13%

Copper
0.25mg
13%

Iron
2mg
12%

Vitamin B2
0.18mg
10%

Vitamin B5
0.79mg
8%

Calcium
74mg
7%

Zinc
0.98mg
7%

Vitamin E
0.96mg
6%

Selenium
2µg
3%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

White Bean Spread with Roasted Garlic
Brown Sugar Banana Bread with Pecans and Chocolate Chips
Maple Dijon Grilled Chicken
Taco Pinwheels
for Whole Wheat Summer Berry Bread with Lemon Glaze
Cranberry Pear Sauce
Blueberry Gimlet
Mandarin Orange & Almond Salad
Creamy Roasted Garlic & Mushroom Pasta
Chili-Cheese Snackers
Food Trivia

Egg yolks are one of the few foods that naturally contain Vitamin D.

Food Joke

What soft drink do pigs like best? Root beer.

Popular Recipes
Pretzel Cashew Seven Layer Bars

Cookie Madness

Creepy Crawly Brownie Pizzas

Inside BruCrew Life

Cheddar Polenta With Bacon Wrapped Asparagus

Foodista

Tropical Mango-Coconut Quinoa Muffins

Queen of Quinoa

BBQ Pulled Pork (with Homemade BBQ Sauce)

The Healthy Foodie